From a recipe by Paula Deen.
Yields about 8 to 10 servings.
1 large loaf French bread
butter
8 eggs
2 cups half-and-half
1 cup milk
2 tbs. granulated sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash salt
Praline topping - recipe follows
maple syrup
Slice bread into 20 slices, about 1 inch thickness.
Butter a 9X13 Pyrex baking dish.
Arrange bread in 2 rows, 10 slices each, overlapping slightly.
In a large bowl, combine eggs and whisk well.
Combine other ingredients through salt.
Whisk until well blended, but not bubbly.
Pour mixture over bread slices, covering all equally.
Spoon some of the mixture between slices.
Cook right away or cover with foil and refrigerate overnight.
Heat oven to 350.
Spread praline topping evenly over the bread.
Bake for 40 minutes, until puffed and lightly brown.
Serve with syrup.
Praline topping:
2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tbs. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Combine all ingredients in a medium bow. Blend well.